Blueberry Stuffed Cornish Hens

Blueberries in a dessert? Expected. Blueberries stuffed inside a roasted Cornish hen? Now we’re talking.

Each little bird gets packed with fresh blueberries and a touch of sugar, then brushed inside and out with a mixture of lemon juice, oil, and Angostura bitters. That bitters-lemon combo creates a complex, aromatic glaze that caramelizes as the hens roast.

Butter and a bay leaf on each breast keep the skin golden and fragrant while the blueberries inside steam, burst, and turn into a natural fruit sauce that bastes the meat from within.

It’s the kind of dish that makes a regular Tuesday dinner feel like a dinner party.

Pro Tips

• Don’t skip the Angostura bitters. It sounds unusual, but it brings a warm, spiced complexity (think cinnamon, clove, gentian root) that ties the blueberries and poultry together.
• Sew or skewer the cavity shut tightly so the blueberry juices stay inside and steam the meat as it roasts.
• The hens are done when the leg moves easily in its socket. Let them rest for 5 to 10 minutes before serving so the juices redistribute.
• Serve with the blueberry juices spooned over each hen as a built-in sauce.